Description
This Bacon Bourbon Caramel Cheesecake combines creamy cheesecake, crispy bacon, and a rich bourbon caramel sauce for the perfect sweet and savory dessert. Whether you’re celebrating a special occasion or treating yourself, this cheesecake is a true showstopper. Top it with extra bacon and sea salt for that irresistible finishing touch!
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/4 cup bourbon
- 1/2 cup heavy cream
- 6 slices of bacon, cooked and crumbled
For the Bourbon Caramel Sauce:
- 1 cup sugar
- 1/4 cup water
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 2 tbsp bourbon
- 1/4 tsp salt
For Garnish:
- Additional cooked and crumbled bacon
- Sea salt (optional)
Instructions
- Preheat the Oven: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap it in aluminum foil to prevent water from seeping in during the water bath.
- Make the Crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes and set aside to cool.
- Prepare the Cheesecake Filling: Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla, bourbon, and heavy cream until fully combined.
- Fold in Bacon: Gently fold crumbled bacon into the cheesecake mixture. Pour the batter over the cooled crust.
- Bake the Cheesecake: Place the cheesecake in a water bath. Bake for 1 hour to 1 hour and 15 minutes, until the center is mostly set. Turn off the oven and let it cool inside for an hour. Then refrigerate for at least 4 hours or overnight.
- Make the Bourbon Caramel Sauce: In a saucepan, heat sugar and water over medium heat, stirring until the sugar dissolves. Boil without stirring until amber-colored. Remove from heat, then whisk in butter, cream, bourbon, and salt. Let cool slightly.
- Serve: Drizzle the cheesecake with bourbon caramel sauce and top with extra bacon and sea salt. Slice and enjoy!
Notes
- Ensure cream cheese and eggs are at room temperature to prevent lumps.
- The water bath prevents cracks in the cheesecake, so don’t skip this step.
- The cheesecake tastes even better the next day, making it great for preparing ahead!
- If you prefer to omit the bourbon, replace it with vanilla extract for a non-alcoholic version of the caramel sauce.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 35g
- Sodium: 350mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg